Fall Food Trends – Time To Update Your Menu
To find your fall food trends, and figure out what to do next with your menu, follow the Five-F’s. It’s the best way to predict what will be hot items on your menu for fall and winter this year.
Working Plant Based Meat Into Your Menu Makeover
Here's How Working Plant Based Meat Into Your Menu Makeover Is Good For Business Of the hundreds of restaurant menus we’ve design-engineered over the past year or so, about half of them are now offering a plant-based meat alternative to attract guests. The other half...
Managing Restaurant Social Media Is Like Taking Care Of A Toddler
About Restaurant Social Media Ironic that this next bit of writing was scrapped off the internet, and all I did was change out the reference to caregiver and put social media in its place. See if this still works as a document. Challenges when becoming your Social...
Social Media Trends For Foodies (and how to make it work for your business)
Simply put, you need to be where your consumers are, and your consumers are engaging with social media. Like every day. Often before they even get out of bed in the morning.
Over a billion Facebook users alone regularly engage in social media groups. There are two ways for you to be involved with social groups online. One is to build a group on your own. Another is to join a number of groups that already exist. Either way, there are a lot of potential customers you can connect with.
62% of Small Business Owners Say Facebook Ads Don’t Work.*
Here’s my question: Are Facebook ads ineffective, or do you just suck at it? *https://www.inc.com/marla-tabaka/62-of-small-business-owners-say-facebook-ads-dont-work-experts-disagree.html A Couple Statistics Might Help Find An Answer Facebook has 2.80 billion monthly...
How to Take Advantage of Delivery and Carryout Trends in Your Restaurant
How to Take Advantage of Delivery and Carryout Trends in Your Restaurant According to a recent National Restaurant Association survey, 60% of U.S. consumers say they order delivery or carryout food at least once a week, with 31% saying they order from a third-party...
How The Right Carryout Menu Deal Could Bring In 15% In Profits
Here are a few tips on how to best nudge your guests into getting carryout rather than delivery, and buying directly from you. Keep in mind, many third-party delivery services will do everything they can to get between you and your customers. But the right design for your carryout menu can go a long way to getting those customers to call you directly for carryout.
Nearly Every Restaurant: Now Hiring All Positions
How The Restaurant Industry Can Fix Its Staffing Problems Nearly every restaurant operator I work with has the same problem: Staffing. There are a few who don’t, but most of our clients are struggling with how to get workers to return. That or how to introduce new...
Restaurant Menu Matrix: Now Is The Perfect Time
With nearly every restaurant we work with on a menu makeover we like to start with a restaurant menu matrix or scatter graph. This is an essential process to go through before making any menu changes.
“Sell” it – “Put it in the window” or “We only have two orders left, push it.”
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“If you sell food to humans on planet earth, we can help you.” -Mark Laux, Managing Partner, HotOperator
